Pumpkin Crumb Muffin Recipe

Pumpkin Crumb Muffin Recipe

from smalltownwoman.com
55 min
12 servings

Moist Pumpkin Muffins with a perfect blend of pumpkin pie spice, a mile-high crumb topping, and a cinnamon maple drizzle.   Bring fall in with a smile and bake a batch of these tasty muffins

Ingredients

  • 1 ¾ cup all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 cup pumpkin puree (canned or fresh)
  • ¼ cup milk
  • 1 teaspoon vanilla
  • 1 cup all purpose flour
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup unsalted butter melted
  • 1 ½ cups powdered sugar
  • 2 tablespoons milk
  • 1 tablespoon maple syrup
  • Pinch of ground cinnamon

Directions

  1. 1

    Preheat oven to 375 degrees.  Add paper liners to 12 count standard muffin pan. 

  2. 2

    Whisk the flour, baking soda, salt, ground cinnamon, nutmeg, and ginger together in a medium bowl. In a large bowl, stir the sugar, brown sugar, eggs, vegetable oil, pumpkin puree, milk, and vanilla together.  

  3. 3

    Add the flour mixture to the pumpkin mixture in several intervals stirring just until combined. Divide the batter evenly between the muffin liners. 

  4. 4

    Whisk together the flour, granulated sugar, brown sugar, cinnamon, and salt. Slowly add the melted butter and stir with a fork until the mixture is crumbly.  Divide the mixture evenly over the top of the batter and gently press down so the crumb mixture adheres..

  5. 5

    Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. After 5 minutes, move the muffins to a wire rack to cool. 

  6. 6

    Whisk the powdered sugar, milk, maple syrup, and ground cinnamon until smooth. Drizzle over the fully cooled muffins.